<p>Anthocyanins have received widespread attention in the food industry as they can be used as natural colorants and as functional ingredients to prevent a wide range of diseases, such as cardiovascular disease, diabetes, cancer, and so on. However, the low stability of anthocyanins has limited their application and development. The most widely used anthocyanin stabilization techniques in the food industry are encapsulation and co-coloration, which are based on the interaction of anthocyanins with biomolecules. This review innovatively chose to use anthocyanin-biomacromolecule interactions as an entry point to explore the mechanism of action of anthocyanin stability enhancement. It was found that polysaccharides, proteins, and lipids all showed the ability to improve the stability and enhance the function of anthocyanins. Nucleic acids, due to their structural complexity and instability, are currently the subject of less relevant research, mainly in the area of protection of cellular DNA damage by anthocyanins. The anthocyanin-biomacromolecule interactions mainly include hydrogen bonding, hydrophobic effect, metal coordination, π-π stacking, electrostatic interaction, and covalent bonding. Based on the current understanding, the challenges and prospects of anthocyanin applications in the food industry are targeted. The ideas presented may also provide new efforts to improve the stability and bioavailability of anthocyanins using anthocyanin-biomacromolecule interactions.</p>